In January 1795, John "Buck" Taylor, a Revolutionary War veteran, contracted with the board of trustees to serve students three meals a day for $30 per student per year. Living in Steward's Hall, a white, two-story, green-shuttered frame house on campus, Taylor received all the downed wood that he needed and had the use of a ten-acre field near Steward's Hall as a pasture. "In addition to furnishing food, the Board required the steward to give the floors, passages and staircases a fortnightly washing, to have the students' rooms swept and beds made once a day, and to have brought from ‘the spring' at least four times a day a sufficient quantity of water" (Battle 1:52). Students persistently complained about the food, and Taylor resigned three years later to work his plantation three miles west of the village and to run a tavern he had built in town (Vickers 24).